Smothered Pork Chops

Step 1. Cover Potato with cold water in a large pot and add half the Salt. Bring to a boil, then simmer until tender when pierced, about 15 minutes; drain and return to the pot off the heat.

Step 2. Meanwhile, season Pork Chop with the rest of the Salt and Black Pepper. Heat Olive Oil in a large skillet over medium-high heat. Sear the chops until browned, about 3 minutes per side; transfer to a plate.

Step 3. Reduce the heat to medium and add Onion to the skillet. Cook, stirring, until softened and golden at the edges, about 8 minutes. Add Garlic and stir until fragrant, about 30 seconds.

Step 4. Stir in All-Purpose Flour until it coats the onions, then gradually stir in Chicken Broth, scraping up the browned bits. Simmer until the gravy lightly thickens, about 3 minutes.

Step 5. Return the chops and any juices to the skillet. Simmer gently over low heat until the chops reach 145°F (63°C) in the center, about 5 minutes. Take the skillet off the heat and rest the chops in the gravy for 3 minutes.

Step 6. Meanwhile, cook Green Beans in a saucepan of boiling water until bright green and tender-crisp, about 5 minutes. Drain and take off the heat.

Step 7. Mash the drained potatoes with Butter and Milk until smooth. Serve the chops and onion gravy over the potatoes, with the green beans alongside.